Cabbage Rolls

To cook a recipe of Ukrainian cuisine cabbage rolls, grate carrots on a coarse grater and fry in a little oil. Peel the onion, cut into cubes and fry in oil just like carrots. Mince the meat in a meat grinder.

Transfer the fried onions and carrots, minced meat, boiled rice into a deep container, beat in the egg, salt, pepper and mix well.

Cut the stalk from the cabbage and pour boiling water over it. Cover the cabbage with a lid and set aside for 3-5 minutes until the leaves are soft and can be easily separated from the cabbage.

Put a small amount of minced meat into the prepared cabbage leaves and roll up. It happens that the veins in the cabbage are too hard and the leaves break when rolled. This may solve the kitchen hammer. Gently beat the veins, they will become softer and will not break the sheet. Put the prepared cabbage rolls tightly in a deep pan or roasting pan.

In a separate bowl, mix the tomato paste and the vegetable broth that remains from the cabbage, add ground black pepper, salt and mix. Pour cooked sauce over cabbage rolls, cover and cook over medium heat for 35 minutes. Five minutes before the end of cooking, put a bay leaf in the cabbage rolls. Serve the dish hot, sprinkled with herbs and watered with sour cream.